Briggs, New York City
A historical recipe from Ryzon baking book, by Marion Harris Neil.
A historical recipe
Ryzon baking book: A practical manual for the preparation of food requiring baking powder, by Marion Harris Neil. Project Gutenberg eBook #79370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Ryzon baking book, by Marion Harris Neil. Digitised by Project Gutenberg, eBook #79370 (https://www.gutenberg.org/ebooks/79370). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by a place in its title: new york (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 1 level cupful (6 ounces) brown sugar.
- 1 level cupful (¼ pound) chopped nut meats.
- 1 level cupful (¼ lb.) chopped dates, stoned.
- 2 level cupfuls (10 ounces) graham flour.
- 2 level cupfuls (½ pound) flour.
- 1 level teaspoonful salt.
- 4 level teaspoonfuls RYZON.
- 2 cupfuls (1 pint) milk.
- 1 egg.
- Put brown sugar into a mixing bowl, add nuts, dates, graham flour, flour sifted with RYZON and salt, and egg beaten and mixed with milk.
- Mix well and divide into two greased and floured loaf pans and set to rise for fifteen minutes in a warm place.
- Bake in a moderate oven for one hour.
- This bread is excellent for sandwiches.
- Sufficient for two small loaves.